Fresh and Culturally Infused

Interested in starting your own entrepreneurial journey in food and beverage but unsure what to expect? Then read up on our interview with George Koay, co-owner of Breakfast Table, located in Vancouver, BC, Canada.

What's your business, and who are your customers?

Breakfast Table is a family-owned restaurant in the South Granville neighbourhood of Vancouver with a focus on fresh and culturally infused dishes. Just like our team, our customers come from all backgrounds, mainly locals, but prior to the pandemic, we had a lot of travelers stopping by to and from the airport. Basically, anyone that loves a well-cooked classic brunch or a dish with a unique perspective can find something to love on our menu. Our chefs have a passion for food and introducing their culture into our menu and features. That energy is matched by the Front of House team, which strives to provide exceptional customer service. We pride ourselves on having a lot of regular guests.

Tell us about yourself

I was born in Penang, the street food capital of Malaysia. My grandma was a great cook, and my fondest memories as a child were in my grandma's kitchen. When I was ten years old, my family relocated to Vancouver, Canada. I got started in the kitchen as a dishwasher at 13. By 18, I was a sous chef at the Teahouse in Stanley Park. From there, I traveled and cooked worldwide, working in fine dining and casual, but I always craved my grandma's cooking.

My wife loves brunch; she would drag me to all these different spots where the food is so manufactured. They inspired me to open a brunch restaurant where you can taste the quality and say, "that's how grandma used to do it." My team keeps me going each week; I know they are in our restaurant, giving all that they've got to keep the customers happy. They are an amazing group, and we are so lucky to have recruited them all.

What's your biggest accomplishment as a business owner?

One of the hardest things in the restaurant business is staff retention. Our biggest accomplishment has the same core staff from the beginning until now. We focus on keeping them happy so they can make our customers happy. This, in turn, has grown our business each year since we started.

What's one of the hardest things that come with being a business owner?

Owning a business is one of the most stressful things I have ever done. I ran large restaurants and hotel F&B departments for most of my career. I thought it would be an easy transition from a chef to the owner. That is far from the truth. The learning curve from management to ownership meant learning a lot of new skills, from bookkeeping to cash flow management.

What are the top tips you'd give to anyone looking to start, run and grow a business today?

Review your business model and make sure the numbers are correct.
Use your network and ask for help.
Take failure as an opportunity to improve, be honest with yourself about shortcomings.

Building a successful business is a team challenge; share the load and delegate when it makes sense. Find and focus on your strengths and the strengths of those around you.

Where can people find you and your business?

Website: https://www.breakfasttable.ca/
Facebook: https://www.facebook.com/george.koay
Instagram: https://www.instagram.com/geokoay/
LinkedIn: https://www.linkedin.com/in/george-koay-66b01a44/

If you like what you've read here and have your own story as a solopreneur that you'd like to share, then email community@subkit.com; we'd love to feature your journey on these pages.

Feel inspired to start, run or grow your own subscription business? Check out subkit.com and learn how you can turn "one day" into day one.